Double Chocolate Muffins
Total Time
40 minutes (includes slight cooling)
Prep Time
10 minutes
Cook Time
21 minutes
Rating
4.7 out of 5 stars
(341)
Ingredients
12-14 muffins
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 cup (200g) granulated sugar
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
- 2 large eggs, at room temperature
- 3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
- 1/2 cup (120ml) vegetable oil*
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
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Preparation
Chef’s notes
Freezing Instructions:
For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Special Tools (affiliate links):
12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Wooden Spoon or Silicone Spatula | Cooling Rack
Jumbo Muffins:
If you’d like to make about 6 jumbo muffins instead of standard size, follow the recipe through step 3 using a greased jumbo 6-count muffin pan. Spoon batter into the liners, filling all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 25-28 minutes or until a toothpick inserted in the center comes out clean.
Sour Cream:
Use full fat sour cream. In a pinch, you can replace it with plain yogurt. (Full fat Greek style or regular yogurt would be best.)
Oil:
For best taste and texture, use vegetable oil. In a pinch, you can replace with canola oil or olive oil. The muffins can taste greasy with melted coconut oil, but if you try it, it’s imperative the other ingredients are room temperature so the coconut oil doesn’t solidify as you mix the batter together.
Milk:
Whole milk is best. 2%, 1%, or nondairy milk work in a pinch. Do not use nonfat milk. Don’t use buttermilk. (You could use buttermilk if replacing both the sour cream AND milk, but the muffins taste a little spongy that way. Best to use sour cream and whole milk.)
Recipe excerpted from Sally’s Baking Addiction. This version includes more chocolate chips and the addition of vanilla extract for a little extra flavor. The cookbook version also uses plain yogurt, but you can use sour cream as noted here.